Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Transfer to slow cooker.
Add coconut cream, capsicum and pumpkin to slow cooker. Season. Cover. Cook on high for 1 hour 30 minutes (or low for 3 hours). Add cauliflower and tomato. Cook for 15 minutes. Add beans and chickpeas. Cook for a further 30 minutes or until beans are just tender.
Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.
Refrigerate leftovers in an airtight container up to 3 days.